Nan khatai was light and crispy. The recipe yields 20 to 24 cookies.
Recipe credit:Manjula’s kitchen
All purpose flour-1/3 cup
Baking soda-1/3 tsp
Cardamom powder-1/2 tsp
1.Preheat the oven for 375*F
2.Mix all the dry ingredients in a bowl from all purpose flour, rava, besan, baking soda and cardamom powder.
3.Cream the butter (at room temperature) with whisk or beater to light texture.
4.Add sugar to the butter and continue to beat until sugar mixes well the butter
5.Add the dry ingredients little by little to make soft dough out of it
6.Roll the dough into 20-24 balls in equal size
7.Take the baking tray, gently apply the butter or oil .
8.Press the dough balls into 3/4 thickness to flatten it slightly, press the almonds /pistachios in the center
9.Place them in baking tray and bake them for 15-18 minutes
10.Keep eye on nan khatai after 15 minutes ,if its brown around the corner.its ready to serve
11.The nan khati bakes twice in size ,so make sure leave enough space between them
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